Ch-Ch-Ch-Chia! Remember the Chia Pets of the ’90s? (you know you do!) The same seeds that sprouted on those terracotta figurines are also a highly nutritional food source. Chia seeds are native to Mexico, and were consumed by ancient Aztec warriors as an energy source for battle. Rawr!
They are high in antioxidants, a source of omega 3, a complete plant based protein, and high in fibre. There is a ton of easy ways to add these little gems to your diet: in smoothies or juices, mixed into yogurt or oatmeal, or sprinkled on salads.
My absolute favourite way to enjoy them is Chia Seed Pudding. When soaked in liquid, the seeds take on a gel like consistency. It makes a delicious breakfast or filling snack. There are so many different flavours to play around with, but here is a recipe for one of my favourites. Add some warrior power to your day!
One of my goals this summer was to try not to waste any of our garden produce. Our Canadian winters are so long, and growing season so short – it’s painful to throw away beautiful homegrown vegetables that we didn’t get to eat in time.
I had quite a few overgrown pickling cucumbers lying around. Too large to make into pickles but perfect for relish! My husband is a zucchini relish lover, and it’s hard to find in stores. So I figured why not use up both and do a blend? You could also do this recipe with either all cucumbers or all zucchini.